Sometimes, it's as easy as using Bacon Salt as a seasoning on your favorite foods such as grilled meats, corn-on-the-cob, chops, hamburgers, fish, shellfish, vegetables and salads, french fries, mashed potatoes and of course, scrambled eggs.

Other times, you just want a gourmet meal. Which is why we have enlisted an executive chef, Beau Guthrie, who has been kind enough to share some of his favorite Bacon Salt recipes with us. If you're pressed for time, some of Dave's favorite every day recipes are below at the end. As we get more, we'll share them here - and feel free to send us your own by emailing us at passthebacon@baconsalt.com.

Bacon and Beer Steamed Clams

• 1 ½ Tablespoons Unsalted butter
• 1 onion finely diced
• 3 cloves garlic minced
• 1 tablespoon Thyme finely minced
• 1 cup dark beer (preferably a porter)
• 3 lbs. Manila Clams
• Bacon Salt for seasoning
  

Melt butter in a large pot on medium heat. Add the onion and a 1 ½ teaspoons of Bacon Salt. Allow the onion to carmelize. Add the garlic and thyme and sauté 3 minutes. Add the clams and beer, turn to high heat, and cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened. Serve in Bowls with fresh bread for mopping up the broth.

Bacon Lemon Thyme Brine for Roast Chicken

• 1 gallon water
• 1 - 3 oz. container of Bacon Salt 
• ½ cup Brown Sugar
• 1 bunch fresh thyme
• 2 bay leaves
• 1 head garlic (halved horizontally)
• 4 Tablespoons black peppercorns
• 2 lemons halved

Bring all ingredients to a boil and cook until the salt and sugar dissolves. Remove from heat and let cool to room temperature then chill in the refrigerator. Once chilled add the chicken to the brine and weigh down with plates so the chicken is fully submerged. Allow to sit in the brine for 4-6 hours. 

Rinse and dry chicken. Rest the chicken uncovered in the refrigerator for 3 to 24 hours. Preheat Oven to 450°F and cook chicken to an internal temperature of 160°F. Allow to rest for 10 minutes before cutting.

Bacon Salt Baked Salmon

• 2 lb. fillet of Salmon
• Bacon Salt
• Lemon
• Freshly chopped dill
• Freshly chopped tarragon

Preheat oven to 425°F. Cover the bottom of an oven safe dish with a thin layer of Bacon Salt. Place salmon in dish skin side up and bake for 15 minutes. The skin should turn crispy. Transfer salmon to a plate after brushing off most of the salt. Finish with a squeeze of fresh lemon, the dill and the tarragon.

Roasted Bacon Asparagus

• ¼ cup extra virgin olive oil
• 1 shallot minced
• 2 cloves garlic minced
• 2 tablespoons Balsamic vinegar
• 1/2 tablespoon Bacon Salt
• 1 bunch asparagus
• Zest of 1 lemon

Preheat oven to 375°F. Toss all ingredients in bowl and allow to marinate for 30 minutes. Lay Asparagus on a cookie sheet and bake for 8-10 minutes

Bacon Herb Roasted Potatoes

• ½ cup extra virgin olive oil
• 1 tablespoon fresh thyme minced
• 1 tablespoon fresh savory minced
• 1 tablespoon fresh parsley minced
• 1 tablespoon fresh rosemary minced
• 4 shallots sliced thin
• 2 pounds of fingerling potatoes cut in half lengthwise
• 2 tablespoons Bacon Salt
• 1 tablespoon ground black pepper

Preheat oven to 375°. Toss all ingredients in a large bowl and allow to marinate for 30 minutes. Spread potatoes out on a sheet pan and bake in the oven until browned and soft (approximately 40 minutes).

Spaghetti Carbonara

• 1 stick unsalted butter
• 1 cup milk
• 2 tablespoons white wine vinegar
• 1 lb. spaghetti pasta
• 2 eggs, whisked
• ½ cup shredded parmesan cheese

Heat butter and milk together until butter melts. Add vinegar, and cook over medium heat until smooth (approx. 15 min.). Cook pasta in boiling water. Drain pasta and return to pot. Stir in eggs, cheese and sauce immediately. Season with Bacon Salt and a sprinkle of chopped fresh parsley.

Grilled Corn on the Cob with Hickory Bacon Salt Butter

(Goes great with steamed artichokes or in a crab salad)

• 6 ears yellow corn
• 1-2 tablespoons Hickory Bacon Salt
• 6 tablespoons unsalted butter
• 2 Tablespoons sherry vinegar
• Black pepper (optional)

Peel back husks (do not remove them) and remove silk and soak corn in cold water for 30 minutes. Turn grill to high heat and lightly oil cooking grate. Melt butter and mix with Hickory Bacon Salt and pepper (optional). Peel back husks again and dip or brush each ear of corn with ¾ of the Hickory Bacon Butter. Replace husks, and place directly on grill for 3-4 minutes per side. Remove from grill, peel back husks and brush with the rest of the Hickory Bacon Butter.